Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate.

Yu Zheng, Zhan-Peng Zhu, Qin Hou, Wang-Li Cheng, Xue-Hua Zhang, Zhuang-Li Kang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Yu ZhengKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.

Zhan-Peng ZhuKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.

Qin HouKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.

Wang-Li ChengSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Xue-Hua ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Zhuang-Li KangKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0002-5052-0173

Funding

National Natural Science Foundation of China 32272365

6 · The paper itself

Abstract

To investigate how sodium bicarbonate concentrations (0, 10, 20, 30, 40, and 50 mM) modulate the turbidity and molecular interactions of pork myosin, the pH, turbidity, particle size, active and total thiol content, surface hydrophobicity, rheology properties, and chemical forces were analyzed. Results revealed that increasing sodium bicarbonate concentration from 0 to 50 mM significantly elevated (

Indexed as

apparent viscosityrheological propertysurface hydrophobicityturbiditywhiteness

Identifiers

PMID42883646

DOI10.3390/foods15193539

PMCPMC13665567

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.